Kittys Herbed Flank Steak Food

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

Steps:

• For steak:
• Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• For tomatoes:
• Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
• Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

HERBED FLANK STEAK WITH DIJON MUSTARD

Steps:

• In a small bowl, mix together mustard, wine, olive oil, garlic, shallot, basil, oregano, thyme, salt and pepper.
• Rub this mixture all over the steak.
• Cover with plastic wrap and refrigerate for 1-3 hours.
• Prepare hot grill. Remove steak from marinade, removing as much as possible back into pan.
• Grill 5-7 minutes. Let stand 5 minutes before cutting thin slices against the grain.

PEPPERED HERB FLANK STEAK

Steps:

• Combine the first 9 ingredients in a small bowl; stir well.
• Place the steak in a large heavy-duty, zip lock bag. Pour the marinade over the steaks; seal the bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove the steaks from the marinade, discarding marinade. Cook, covered with grill lid, over medium-hot coals for 7 to 8 minutes on each side or to desired degree if doneness.
• To serve, slice the steaks diagonally across the grain into thin slices. Garnish, if desired.

MUSTARD HERB FLANK STEAK

Steps:

• Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
• Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
• Remove steak for fridge 1 hour prior to grilling.
• Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
• Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.

GRILLED HERB MARINATED FLANK STEAK

Steps:

• Combine all ingredients (except steak) to form a paste.
• Pound steak on each side with a meat mallet to tenderize.
• Coat the steak with the paste and refrigerate for 24 hours.
• Grill steak for 5-7 minutes on each side.
• Thinly slice across the grain and serve.

KITTY'S HERBED FLANK STEAK

Steps:

• 1. Roast one head of garlic that has been cut in half, drizzled with grape seed oil, wrapped in aluminum foil and baked in a 350 deg oven for about 35 minutes. Let garlic cool and squeeze it out of the husk into a small dish. Add one jar of crème fraiche and a sprinkle of grey salt. Blend until smooth and keep it cool.
• 2. In a coffee grinder- powder morels to a fine dust.
• 3. Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
• 4. Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
• 5. Grill steak about 5 minutes a side on about a 450 deg. grill to get medium - rare (every grill is different). Let steak rest 10 to 15 minutes before carving at an angle against the grain with a sharp carving knife.
• 6. Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.